Why Make This Recipe
Dolly Parton’s Stampede Soup is a delicious and hearty dish that brings comfort on a chilly day. It’s packed with flavors and ingredients that will satisfy your hunger. This recipe is easy to make and perfect for families or gatherings. If you want something warm and tasty, this soup is a great choice!
How to Make Dolly Parton’s Stampede Soup
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 2 cups beef broth
- 1 packet taco seasoning
- Salt and pepper to taste
- Chopped cilantro or green onions for garnish (optional)
Directions:
- In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot, and sauté until the onion is translucent.
- Stir in the diced tomatoes, kidney beans, corn, beef broth, and taco seasoning.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with cilantro or green onions if desired.
How to Serve Dolly Parton’s Stampede Soup
Serve the soup hot in bowls. You can add a slice of crusty bread or some tortilla chips on the side for a complete meal. If you want more flavor, top the soup with shredded cheese or sour cream. This is a great dish for lunch or dinner, and it will surely please everyone at the table.
How to Store Dolly Parton’s Stampede Soup
Allow the soup to cool completely before storing. Place it in an airtight container and store it in the refrigerator for up to 3 to 4 days. If you want to keep it longer, you can freeze the soup. Just make sure to use a freezer-safe container. It can be stored in the freezer for up to 2 to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
Tips to Make Dolly Parton’s Stampede Soup
- If you prefer a spicier soup, you can add jalapeños or a dash of hot sauce.
- For a vegetarian version, you can substitute ground beef with lentils or TVP (textured vegetable protein).
- Feel free to mix in other vegetables like bell peppers or zucchini for extra nutrients.
Variation
You can adjust this recipe by using different beans, like black beans or pinto beans, depending on your taste. You can also try using chicken or turkey instead of ground beef for a lighter option.
FAQs
Can I make Dolly Parton’s Stampede Soup in a slow cooker?
Yes, you can sauté the meat and vegetables in a pan first, then transfer them to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours.
Is this soup gluten-free?
Yes, the ingredients used in this recipe are gluten-free, but make sure to check the taco seasoning package to confirm it is gluten-free.
Can I add pasta or rice?
Absolutely! You can add cooked pasta or rice to the soup for a heartier meal. Just make sure to adjust the broth accordingly to keep it from being too thick.
Dolly Parton's Stampede Soup
Ingredients
Main Ingredients
- 1 pound ground beef Or substitute with lentils or TVP for a vegetarian option.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 2 cups beef broth
- 1 packet taco seasoning Ensure gluten-free if needed.
- to taste salt and pepper
Garnish (Optional)
- to taste chopped cilantro or green onions For garnish.
Instructions
Preparation
- In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot, and sauté until the onion is translucent.
Cooking
- Stir in the diced tomatoes, kidney beans, corn, beef broth, and taco seasoning.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with cilantro or green onions if desired.
